Photo of Basil, ricotta and semi-dried tomato chicken involtini by WW

Basil, ricotta and semi-dried tomato chicken involtini

7
7
5
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Classic Italian ingredients of fresh basil, ricotta and semi-dried tomatoes all rolled up in the Mediterranean classic, chicken involtini.

Ingredients

Skinless chicken thigh

540 g, (Buy 600g)

Reduced-fat ricotta cheese

cup(s), (80g)

Fresh lemon rind

1 tsp

Semi-dried tomatoes

¼ cup(s), (33g), chopped

Fresh basil

1 tbs, finely chopped, plus extra sprigs to garnish

Baby potato

400 g

Baby carrot

12 individual

Asparagus

2 bunch(es)

Olive oil

2 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place chicken between 2 sheets of plastic wrap. Using a meat mallet, pound until 5mm thick. Combine ricotta, rind, tomatoes and chopped basil in a small bowl.
  2. Place 1 piece chicken on a board. Top with one-quarter of the ricotta mixture. Roll up chicken from 1 short end to enclose filling. Secure with a toothpick or kitchen string. Repeat with remaining chicken and ricotta mixture to make 3 more involtini.
  3. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, turning, for 2–3 minutes or until browned. Place on prepared tray and bake for 12–15 minutes or until cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before thickly slicing.
  4. Meanwhile, boil, steam or microwave potatoes, carrots and asparagus, separately, until just tender. Drain. Combine vegetables in a large bowl. Add oil and toss to coat. Serve with chicken involtini and extra basil.

Notes

TIP: You can use 2 x 250g lean chicken breast fillets (fat trimmed, halved horizontally) instead of chicken thighs.